Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products). Methods: A total of 32 wine-associated yeasts (Campania region, Italy) were genetically identified and screened for decarboxylase activity and leavening ability. The best selected strains were used to study the leavening kinetics in model doughs (MDs). A commercial strain of Saccharomyces cerevisiae was used as the control. The volatile organic profiles of the inoculated MDs were analyzed by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). Results: Most of strains belonged to the NCY species Hansen...
Saccharomyces cerevisiae, the conventional baker's yeast, remains the most domesticated yeast monopo...
Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ab...
Baker\u2019s yeast intolerance is rising among Western populations, where Saccharomyces cerevisiae i...
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several k...
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several k...
Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are...
Abstract: For millennia, the “yeast” Saccharomyces cerevisiae remains by far the most extensively st...
The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficia...
Saccharomyces cerevisiae, the conventional baker’s yeast, remains the most domesticated yeast monopo...
Selected Saccharomyces yeast strains have been used for more than 150 years in brewing and for seve...
1. Introduction In most cultures, bread making depends on a fermentation step. The flour leavening...
Saccharomyces cerevisiae, the conventional baker's yeast, remains the most domesticated yeast monopo...
Abstract The deliberate inoculation of yeast strains isolated from food matrices such...
Biotechnology as applied to winemaking includes several aspects of the fermentation industry, such a...
Non-Saccharomyces yeasts are known for their low fermentation rate in comparison to Saccharomyces ce...
Saccharomyces cerevisiae, the conventional baker's yeast, remains the most domesticated yeast monopo...
Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ab...
Baker\u2019s yeast intolerance is rising among Western populations, where Saccharomyces cerevisiae i...
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several k...
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several k...
Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are...
Abstract: For millennia, the “yeast” Saccharomyces cerevisiae remains by far the most extensively st...
The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficia...
Saccharomyces cerevisiae, the conventional baker’s yeast, remains the most domesticated yeast monopo...
Selected Saccharomyces yeast strains have been used for more than 150 years in brewing and for seve...
1. Introduction In most cultures, bread making depends on a fermentation step. The flour leavening...
Saccharomyces cerevisiae, the conventional baker's yeast, remains the most domesticated yeast monopo...
Abstract The deliberate inoculation of yeast strains isolated from food matrices such...
Biotechnology as applied to winemaking includes several aspects of the fermentation industry, such a...
Non-Saccharomyces yeasts are known for their low fermentation rate in comparison to Saccharomyces ce...
Saccharomyces cerevisiae, the conventional baker's yeast, remains the most domesticated yeast monopo...
Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ab...
Baker\u2019s yeast intolerance is rising among Western populations, where Saccharomyces cerevisiae i...